Creamy Confetti Succotash

An easy-to-eat beautiful vegetable mélange to serve in the prettiest bowl you have.

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Prep Time 15 min
Total Time 15 min
Servings 5

Ingredients

1: tablespoon butter or margarine

1: small yellow, orange, red or green bell pepper, chopped (1/2 cup)

2: medium green onions, sliced (2 tablespoons)

2: cups fresh or frozen whole kernel corn

1: cup frozen baby lima beans

1/4: cup half-and-half

2: tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves

1/4: teaspoon salt

1/8: teaspoon pepper

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Directions

1 Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
2 Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

EXPERT TIPS

Expert Tips

Add a festive, fall harvest look to your Thanksgiving dinner by using colorful seasonal vegetables and fruits, such as yellow and orange bell peppers.

Cook the lima beans until just tender. If overcooked, the skins can shrivel.

Got questions? Our experts have the answers. Ask Betty now.